Enjoy a new recipe each week this Christmas. Recipe 3 of 4 is from gluten-free expert Chef Charlotte, who brings us two different mince pie recipes using a shortcrust or gluten-free pastry.
First, choose whether to make shortcrust or gluten free pastry, see below:
- 200g flour
- 110g butter, cubed
- 1 egg yolk
- Pinch of salt
- 3-4 tablespoons cold water
Place the flour and butter into a food processor and blitz until the mixture resembles fine sand. Add the egg yolk and salt, and 2 tablespoons of water. Blitz again until it forms a stiff, firm mixture. Add the remaining water as needed – remember that too much water will make the pastry too sticky.
Cover the pastry with cling film and leave to rest in the fridge for a minimum of 15 minutes or better still 30 minutes.
Gluten Free Pastry
- 275g plain flour (I use Doves Farm blend)
- 150g chilled butter
- 1 large egg and 1 egg yolk
- Pinch of salt
Place all the ingredients into a food processor and blend until smooth. Bring the mixture together into a ball. Flatten and wrap in cling film. Chill in the fridge for 30 minutes.
To Make the Mince Pies
Both recipes make around 12 pies. You’ll need a 12 hole shallow bun tin and a couple of appropriately sized cutters. You’ll also need one beaten egg as your egg wash.
Once the pastry (whichever recipe you choose to make) is made and chilled, preheat the oven to 180C/160C Fan/ Gas Mark 3.
Roll out the pastry between two sheets of greaseproof paper. It needs to be about 3-4 mm thick, no more. It will puff up during the cooking process. The gluten free pastry will be more sticky to work with, Don’t worry, this is normal.
Cut out discs to form the base of your pies and carefully put into the tins. Add a teaspoon of mincemeat to each pastry base. Either brush the rim of the pastry base with beaten egg and add a disc to firm a lid, or alternatively place a cut out shape on top of the mincemeat. Egg wash your top or pastry shape and bake for around 18-22 minutes until the pastry is lightly browned and firm.
Remove to cool on a wire tray, although they are delicious eaten warm.
Charlotte’s Top Tip: Ensure your butter is really well chilled. Use it straight out of the fridge, cut into cubes.
The original versions of these recipes can be found on Charlotte’s website.